Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel topping that will have you coming back for more!
I started out with this idea that I wanted to make Banana Blueberry Oat Muffins. I had a recipe on hand already for Banana Muffins with Streusel Topping and knew that I had to combine all of these flavours, plus add in the oats and blueberries to the mix.
The result is one of my best muffin recipes that I've ever made!
Delicious warm and straight from the oven, the streusel topping is crunchy.
Once you store them in a covered plastic container, the streusel topping will soften up which is equally tasty!
My Lemon Blueberry Muffins are delicious too, but this muffin has really stolen my heart 🙂
Why you will love this recipe
- this recipe uses basic ingredients
- no mixer required and can be made by hand
- the muffins are moist, soft and cakey and stay moist for days
Ingredients & Notes
- Bananas - the more ripe the bananas are, the sweeter your muffins will taste. Grocery stores often have carts of fruit on sale and you can sometimes find overripe bananas there! Mash banana in a small bowl with a fork.
- Egg - Bring egg to room temperature by taking it out of the refrigerator 30 to 60 minutes before baking these muffins.
- Melted butter - Melt the butter for the muffin batter, then let it cool for a few minutes before adding it to the eggs for that step in the recipe.
- Blueberries - you can use fresh of frozen blueberries. Sometimes frozen blueberries can have a tendency to 'bleed' all over the batter, even when they are added straight from the freezer. To avoid this, toss the blueberries in 1 tbsp. of flour to coat them before adding to the batter.
How to make this recipe
No fancy equipment needed for this recipe! A few mixing bowls and a spoon and muffin tin and you're set to go.
- Whisk together dry ingredients.
- Mix together banana, sugar, egg and malted butter.
- Add wet ingredients to dry ingredients and stir until combined.
- Fold in the blueberries.
- Divide batter into 12 regular-sized muffin tin.
- Combine all streusel ingredients together and mix until crumbly
- Bake!
How to freeze Banana Blueberry Oatmeal Muffins
Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.
Depending on your microwave, you can warm them up by heating them for 10-20 seconds.
Looking for other great muffin recipes? I think you will love these!
Apple Oatmeal Streusel Muffins
Thanks for following along and if you have a moment, I would love it if you could comment and give this recipe a star rating below 🙂
PrintBanana Blueberry Oatmeal Muffins
Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel topping that will have you coming back for more!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
1 and ½ cups all-purpose flour
½ cup rolled oats
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 large ripe bananas, mashed (this will give you one cup to one and a half cups)
¾ cup granulated sugar
1 egg, lightly beaten
⅓ cup melted butter, cooled for a few minutes before mixing with other ingredients
1 cup blueberries, fresh or frozen
Streusel topping:
⅓ cup brown sugar
2 tbsp. all-purpose flour
⅛ tsp. cinnamon
1 tbsp. butter, softened at room temperature
Instructions
- In a large mixing bowl, combine all-purpose flour, rolled oats, baking soda, baking powder and salt.
- In a small mixing bowl, mix together bananas, granulated sugar, beaten egg and melted butter (allow it to cool slightly before adding).
- Pour banana mixture into dry ingredients and mix just until combined.
- Gently fold in blueberries.
- Divide batter evenly among 12 greased or paper-lined muffin cups.
- For streusel topping: In a small mixing bowl, combine brown sugar, flour, cinnamon and butter.
- Sprinkle streusel topping on top of muffins.
- Bake in 375 oven for 17-20 minutes or until cake tester inserted in centre comes out clean.
- Move to wire baking rack and serve warm or at room temperature.
Notes
- Freezing Instructions:Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.
- Storage Instructions: These muffins will stay fresh in a covered container at room temperature for a few days, or in the refrigerator for one week.
- If using frozen blueberries, do now thaw. Add them to the batter directly from the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 24.1 g
- Sodium: 216.3 mg
- Fat: 7.6 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 43.3 g
- Fiber: 1.7 g
- Protein: 3.3 g
- Cholesterol: 31.7 mg
Keywords: Muffins, Bananas, Blueberries, Breakfast
Rosa Linda Silguero
This is my second time baking these muffins!! They are absolutely delicious!! My son loved them and he doesn’t care too much for blueberries!! Thank you so much for sharing your recipe!!
Sandra
I'm so happy to hear that you enjoyed the muffins! Thank you for taking the time to let me know! Sandra
Kellie Roskey
Made these muffins for the 1st time they were easy to make and delicious!!! Can’t wait to try the peach cobbler loaf next!!!
Sandra
That's terrific!! Thanks for commenting! Sandra 🙂
Krissy
These muffins are so delicious! I love the oatmeal in there - makes them a little more interesting and the overall taste is so good. Thanks for sharing!
★★★★★
Sandra
I'm so happy to hear that you liked them!! They're one of my faves too 🙂 Sandra